EASTER lamb with spaghetti recipe by Jean-Francois Piege

INGREDIENTS FOR 8 PERSONS

• 8 lamb chops
• 3 shallots
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 4 tbsp olive oil
• 250g spaghetti
• 12 cl white wine
• 1 cube of chicken stock
• thyme
• 1 bunch of fresh parsley
• Espelette chili pepper
• Salt & pepper 

METHOD 

• Peel and chop the shallots and onion. Peel and mince the garlic cloves.

• Remove the skin from the tomatoes by plunging them for 30 seconds in boiling water, then immediately in cold water.

• Cut the tomatoes in half and then into small cubes.

• Wash and finely chop the parsley.

• Salt the lamb with fine salt and sprinkle with Espelette pepper. Heat a large casserole. Pour in 3 tbsp of olive oil and lightly brown the lamb chops.

• Add the onion, shallot and garlic then sweat them. Then add the small tomato cubes and let stew lightly. Pour the rest of the olive oil and mix everything with a spatula.

• Deglaze with white wine and reduce by half. Wet to height with water, add the stock cube.

• Add the spaghetti. Sprinkle some Espelette pepper and salt.

• Bring to a boil and cover the pot. Let cook on low heat for about 15 minutes. Add water if necessary and adjust the seasoning.

• Sprinkle with thyme and chopped parsley and serve.